canned salmon cakes
Delicious and easy-to-make canned salmon cakes packed with flavor, perfect for a quick lunch or dinner option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Fried
- Cuisine: American
Ingredients
Scale
- 1 can (14.75 oz) canned salmon, drained and flaked
- 1/2 cup breadcrumbs
- 1/4 cup finely chopped onion
- 2 tablespoons mayonnaise
- 1 large egg, beaten
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- 2 tablespoons vegetable oil (for frying)
Instructions
- In a medium bowl, combine the flaked salmon, breadcrumbs, chopped onion, mayonnaise, beaten egg, lemon juice, Dijon mustard, garlic powder, black pepper, and chopped parsley. Mix until well combined.
- Form the mixture into 6 evenly sized patties.
- Heat the vegetable oil in a large skillet over medium heat.
- Fry the salmon cakes for 3-4 minutes on each side or until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Serve warm with tartar sauce or a squeeze of lemon, alongside a fresh salad or steamed vegetables.
Notes
For extra crispiness, chill the formed patties in the refrigerator for 20 minutes before frying.